Marinated London Broil
3 cloves garlic, halved
2 lbs beef top round, 2" -thick
3 T balsamic vinegar
1 t dried thyme
1 t ground coriander
Ground black pepper
2 T cornstarch
1/4 t dry mustard
2 c fat-free reduced-sodium
beef broth
Makes 8 servings
To make the marinated London broil: Pierce the flat side of each half
of the garlic cloves and rub the garlic over the beef. Set aside.
In a shallow baking dish, combine the vinegar, thyme, and coriander.
Add the beef and garlic halves. Turn the meat to coat both sides
evenly with the marinade. Set aside to marinate, turning once, for 30
minutes. Discard the marinade.
Coat the grill rack with cooking spray. Grill the meat about 6" from
medium heat until desired level of doneness is reached. Remove and
let stand for 5 minutes. Carve into thin slices. Season with the
pepper.
To make the gravy: While the London broil is marinating, in a medium
saucepan, dissolve the cornstarch and mustard in 1/4 cup of the
broth. Whisk in the remaining 1 3/4 cups broth and cook over
medium heat until the gravy comes to a boil and thickens. Serve over
the London broil.
3 cloves garlic, halved
2 lbs beef top round, 2" -thick
3 T balsamic vinegar
1 t dried thyme
1 t ground coriander
Ground black pepper
2 T cornstarch
1/4 t dry mustard
2 c fat-free reduced-sodium
beef broth
Makes 8 servings
To make the marinated London broil: Pierce the flat side of each half
of the garlic cloves and rub the garlic over the beef. Set aside.
In a shallow baking dish, combine the vinegar, thyme, and coriander.
Add the beef and garlic halves. Turn the meat to coat both sides
evenly with the marinade. Set aside to marinate, turning once, for 30
minutes. Discard the marinade.
Coat the grill rack with cooking spray. Grill the meat about 6" from
medium heat until desired level of doneness is reached. Remove and
let stand for 5 minutes. Carve into thin slices. Season with the
pepper.
To make the gravy: While the London broil is marinating, in a medium
saucepan, dissolve the cornstarch and mustard in 1/4 cup of the
broth. Whisk in the remaining 1 3/4 cups broth and cook over
medium heat until the gravy comes to a boil and thickens. Serve over
the London broil.
